Pumpkin – Gnocchi Ravioli
Friday evening we had some friends over for dinner, one of which is allergic to gluten and dairy. I had planned on experimenting with a craving for ravioli, so I went ahead and tried it gluten free and non gluten free. Both recipes included in this post.
Ingredients:
1/2 cup cream cheese or Tofutti Better Than Cream Cheese
1 cup cold mashed potatoes
1 medium shallot- grated
4 oz. egg whites
1/4 Tsp ground nutmeg
1/4 TSP Allspice
1/2 Tsp salt
1/2 Tsp pepper
Dash of hot pepper sauce
3 Tbsp butter or butter alternative
2 – 2 1/2 cups flour or gluten free flour
1 cup ricotta or an additional cup of Tofutti Better Than Cream Cheese
1 cup pumpkin paste (not the pumpkin pie filling
Dough: combine everything through hot pepper sauce mixing thoroughly. Stir in flour until soft dough is formed.
Filling: combine pumpkin paste and ricotta or Tofutti with salt and pepper to taste, or any other spices you see fit.
Heavily flour surface for rolling out the dough. Use a cookie cutter square or round (or even a wine glass will work) and cut thin slices of dough out and set aside.
place a dollop of pumpkin filling on each bottom half of ravioli and cover with top half. Pinching the edges firmly. (I found using a fork to seal the edges works best and looks nice. Since it is technically a Gnocchi dough it seemed to work better)
Place each ravioli in heavily salted boiling water for about a minute or until it rises to the surface. Place raviolis on oiled pan and bake in oven at 350° F for about 10 minutes.
You can finish with anything you want, I sautéed mushrooms and garlic in olive oil and poured it over the baked ravioli. Unfortunately I forgot to take a picture as we were having so much fun eating it! I would love to try it with goat cheese and pumpkin or maybe…just goat cheese next time!